Difficulty Hard
Cook Time 35 min
Heat Spicy 🔥
A rich and creamy pink sauce loaded with spicy Italian sausage, bacon, and tender chicken tossed with angel hair pasta. This indulgent dish gets its kick from serrano peppers and red pepper flakes, balanced by sweet roasted garlic and fresh spinach.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1 lb angel hair pasta 2 cups cooked shredded chicken 1 lb hot Italian sausage, casings removed 8 strips bacon, chopped 1 head roasted garlic, cloves squeezed out 2 red bell peppers, diced 1 large red onion, diced 4 cups fresh spinach 1 cup ricotta cheese 1 teaspoon red pepper flakes 1/4 cup fresh parsley, chopped 3 tablespoons olive oil 3 tablespoons butter 4 shallots, minced 8 cloves garlic, minced 3 serrano peppers, seeded and minced 2 cups tomato purée 1 1/2 cups heavy cream 1 cup grated Parmesan cheese 2 teaspoons Italian seasoning Salt and black pepper to taste Directions 1 Cook angel hair pasta according to package directions until al dente. Drain and set aside. 2 In a large skillet over medium-high heat, cook bacon until crispy. Remove and set aside. In the same pan, brown the Italian sausage, breaking it into crumbles. Set aside with bacon. 3 Heat olive oil and butter in the skillet over medium heat. Sauté shallots, minced garlic, and serrano peppers for 3-4 minutes until softened. Add red peppers and red onion, cooking until tender, about 5 minutes. 4 Stir in tomato purée, roasted garlic cloves, Italian seasoning, and red pepper flakes. Simmer for 5 minutes, then reduce heat to low and stir in heavy cream and ricotta cheese until smooth. 5 Add the cooked sausage, bacon, and shredded chicken to the sauce. Fold in spinach until just wilted, about 2 minutes. 6 Toss the cooked pasta with the sauce until well coated. Stir in half the Parmesan cheese and adjust seasoning with salt and pepper. 7 Serve topped with remaining Parmesan cheese and fresh parsley.
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